Jewish bread pudding

Yield: 6 Servings

Measure Ingredient
8 slices Stale white bread
4½ cup Milk
4 tablespoons Butter
½ cup Sugar
2 \N Eggs -- beaten
½ cup Sherry
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
½ teaspoon Salt
1 cup Raisins -- seedless

Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1½ quart buttered baking dish and place in a pan of hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in the center comes out clean. Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger.

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